Heat the oven to 400°F (200°C). Lightly oil a rimmed baking sheet, or set a wire rack over the sheet and lightly oil the rack so the crust does not stick.

If the chicken breasts are thick, slice them horizontally into cutlets or pound them to an even thickness of about 1/2 inch. Pat the chicken dry with paper towels.

Place the flour in one shallow bowl and beat the egg in a second bowl. In a third bowl, combine the panko, Parmesan, Italian seasoning, garlic powder, kosher salt, black pepper, and olive oil.

Coat each chicken piece in flour, shaking off the excess. Dip it into the beaten egg, then press it firmly into the Parmesan-panko mixture until the surface is well covered.

Arrange the coated chicken in a single layer without crowding. Lightly spray or drizzle the tops with additional oil.

Bake for 20–25 minutes, turning once if desired, until the coating is crisp and the thickest part of the chicken reaches 165°F (74°C). Broil for 1–2 minutes at the end for extra browning, watching carefully.

Let the chicken rest for 3–5 minutes before serving. Finish with lemon wedges and chopped parsley if desired.